I didn’t chop the peppers up like in the picture but did split lengthwise and removed the seeds and the flavor was so delicious and not hot in spice like I would have expected but oh so tasty. I’ll admit I was skeptical that there wasn’t as much liquid as I am accustomed to but it worked out and the chicken was very tender and tasty from the peppers. Filed this recipe under my “make again” folder as it is worthy of repeat performances. Thanks for sharing.

Hi, This looks delicious as I have honey bees and always looking for recipes to use my honey. Sorry, but I’m confused. In comments at top you say to boil jalapeno mixture, which I thought is how it’s “pickled”. But on recipe card, it just says to mix and add chicken to marinade. Does it not need to be boiled first? Thanks for all your wonderful recipes IP tips.

The pressure cooker needs water to cook the food and will display a burn notice if the chicken is in the pot without water/thin liquid is my understanding. Your instructions say to put the chicken in the insert and the trivet on top; how much water goes in the instant pot with the chicken on the bottom? Are you saying the 2 Tablespoons Distilled White Vinegar & 1 Tablespoon Extra Virgin Olive Oil is enough liquid to successfully cook chicken and potatoes? My IP manual says I need at least a cup of water for the appliance to work. I believe I have the same confusion with this recipe as the others asking about water quantity. Thanks

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